A Spicy Carrot Side Salad That's Easy to Make | America's Test Kitchen

serrano chiles

🥗Healthier: jalapeño

💰Cheaper: green bell pepper

Jalapeños provide heat with fewer calories, while bell peppers offer crunch without spice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Peel and shred 1 pound of carrots using a food processor.

Trim and thinly slice about 1/4 cup of scallions, using both whites and greens.

Mince garlic and add to the bowl.

Chop 1/3 cup of cilantro and 1/3 cup of mint, adding both to the bowl.

Chop 1/2 cup of dry roasted peanuts and add to the bowl.

Slice 1-2 serrano chiles, removing seeds if less heat is desired, and add to the bowl.

Zest 2 limes to get 2 teaspoons of zest and juice them to get 3 tablespoons of juice, adding both to the bowl.

Add 1 tablespoon of fish sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of sugar, and 1 teaspoon of salt to the bowl.

Toss all ingredients together and let sit for about 30 minutes to meld flavors.

Cooking Techniques

Equipment Needed

Spice Level: